AThis is my first 2 tiered fondant cake I did some 1 tiered before and never had this problem before.after attaching fondant to my cake it was soft and flawless but after I attach my flowers to it the problem begins after a couple of minutes.my fondant starts to look bulky and falling down.i attach my flowers using melted chocolate and with a little hole inside of my fondant[IMG ALT=""]http://cakecentral.com/content/type/61/id/3169018/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3169017/width/350/height/700[/IMG] .please help me i'm really hopeless .:-(
AWas your cake cold when you put the flowers on? I mean did you just pull it out of the fridge?
Those flowers aren't really heavy so I can't imagine them making the fondant sag, perhaps it's the temperature. Your fondant also looks very thick & your BC is lumpy underneath.
Or is that the problem you are talking about?The cake was perfectly smooth, then you added the decorations and it started drooping?
Can I ask why you are making a hole in the fondant? As I said the decorations shouldn't be heavy enough to require wire.
Your cakes don't look level-that could be the picture though. I'm thinking your cakes are settling and not centered both will cause problems with your cakes. Did you use internal support (boards & dowels of some sort)?
AThanks for reply. Well I put it out of the fridge first I cover it with fondant,let it rest for about 30 minutes in fridge then I attach the flowers.and I should mention that it is cold here too. I think I chose a wrong option for the base cake!it was some recipe like shiffon cake(i don't know if it's the correct dectation!) and we really don't have bc here I don't know why!!!i used a very thin layer of whipped cream instead.and it was sift before flowers.i think I should use ganache next time. I put holes for my second try cause the first time I did it, it was a reall mess and all of my flowers fell down. I use dowels for support.
ANo problem, sorry you had troubles with your cake!
When your fondant covered cakes are pulled from the fridge a bit of condensation forms (you'll get less condensation if you box each tier separately then wrap in a large bag even a clean garbage bag will do). You don't want to touch the cake until all the condensation (moisture) has dissipated-cake will look shiny when wet, when that goes away its ok to start stacking your cakes then adding your decorations.
Also, your right, ganache will perform much better then your whipped topping (you'll be able to get much sharper corners as well which makes your cake look cleaner). Your fondant should only be about 1/8' thick, just a thin layer.
You need to have a board underneath each tier as well as using dowels or your top layer will drop on the other. All your dowels should be cut the same height, your cake doesn't look centered so the weight probably wasn't dispersed evenly.
When attaching your decorations you should use royal icing or chocolate-hold them in place for a few seconds and they should stick just fine. I imagine your fondant was too wet which explains why your decorations wouldn't stick.
These things happen, it's part of learning ;)
Sorry to hear and see that you are having a problem, but I have never heard of whipped cream as a
based for fondant ,use a crusted B/C or ganache and half your problems will be solved. and use Royal icing to
to attached your flowers and all your problems will be solved. Hope this helps.
well, in my country whipped cream is very popular but you're right i would never ever use it again as a fondant icing.Thank you